| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Turkey Empanadas

1 cup diced cooked turkey
1 1/3 cups shredded cheddar cheese
1 (4-ounce) can diced green chili peppers
1 cup whole wheat flour
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup butter
1/4 cup cold water
1 tablespoon milk
2 teaspoons cornmeal

1. In a medium bowl mix together diced, cooked turkey, shredded cheddar cheese, and chopped green chili peppers; set aside.
2. In a large bowl, mix together whole wheat flour, cornmeal, and salt. Cut in butter until the size of small peas, sprinkle with up to 1/4 cup cold water, and mix until the pastry can be formed into a ball. Divide the dough and turkey mixture in half. Turn each onto a floured board and roll into an 11-inch square, then place on an oiled baking sheet. Spoon the turkey mixture over half of the pastry, to within 1 1/2-inch of the edge. Fold the other half of the pastry on top and crimp the edges to seal. Brush the tops with milk, then sprinkle cornmeal on top.
3. Bake in a 400*F oven for 25 minutes, or until golden brown. Allow to cool slightly before slicing into wedges.

Makes 8 servings.